|Milk||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Light cream||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Heat milk and cream in a shallow pan.
Meanwhile, beat the egg whites with a dash of salt until they stand in peaks.
Beat in the sugar a little at a time, then add the almond extract.
With a dessert spoon, scoop out egg shaped portions of the meringue.
Remove milk from heat and drop the meringue "eggs" into the hot milk. (Cook only a few at a time.)
Return pan to very low heat.
Poach meringues for 2 to 4 minutes, turning them once with great care.
With a slotted spoon lift the firm snow eggs out of the milk and onto a tea towel.
To make the custard: Beat the egg yolks with sugar until well mixed.
Flavor with vanilla.
Then add the cream hot milk mixture in a thin, steady stream, stirring constantly.
Place over boiling water and cook, stirring constantly, until custard is thick enough to coat a wooden spoon.
Takes about 15 minutes.